3. Setting the Table Influences
• Appearance of the food served
• Sets the tone/feeling of the meal
• Makes people feel important
4. Three Components of
a Place Setting
• Dinnerware
– Plates, cups, bowls, saucers, platters and other
serving pieces
• Flatware
– Butter, dinner and steak knives; salad/dessert,
dinner fork; soup, dessert and teaspoons.
• Glassware
– Water goblet, milk and wine glasses,
sherbet glass
5. Cover
• Arrangement of a place setting for one
person.
• Allow 20-24” for each cover with the
dinner plate in the middle.
6. Proper Dinnerware Placement
• Dinner Plate
–1” from the table edge
• Bread/Butter Plate
–Top left
–Above the salad plate
8. Types of Flatware
• Soup spoon
–Larger than teaspoon
• Salad/dessert fork
–Smaller than dinner fork
• Butter knife
–Shape and size smaller
than dinner knife
9. Proper Flatware Placement
• 1 to 1½” from the table edge
– Handles are lined up and the utensils
are even with the plate
• Forks
– Left of the plate
– Dessert fork placed above
the center of the plate
10. Proper Flatware Placement
• Knives and Spoons
– Right of the plate
– Dessert spoon is sometimes placed
above the center of the plate.
• Arrange in order of use
– Starting at the outside and
working toward the center.
11. Proper Flatware Placement
• Forks
– Tines up
• Knives
– Sharp cutting edge toward plate
• Spoons
– Bowls up
• Butter knife
– On bread/butter plate
12. Proper Glassware Placement
• Water goblet
–Tip of the knife blade.
• Other beverage glasses
–Right of goblet, slightly forward and
diagonal.
• Cup and saucer
–Lower right.
13. Placement of Napkin
• Three Places
–Left of the forks
–Center on the dinner plate
–In the water goblet
• When removed, should not disturb the
flatware.
14. Table Etiquette
• Courtesy shown by good manners at
meals.
• Reflect part of your personality to others.
• Makes eating a pleasant experience for
everyone
• Most rules of etiquette involve
common sense and consideration
of other people.
15. Common Rules of Etiquette
• Sitting down
–From the left side of your chair.
• Passing food
–To the right.
16. Common Rules of Etiquette
• Napkin
–Place on lap before starting to eat.
–Cover your mouth and nose if you must
cough or sneeze.
–Leave on your chair if leaving the table
and returning during a meal.
–Leave to the left of the plate when
finished with the meal.
17. Common Rules of Etiquette
• When eating with a small group
–Wait until everyone is served before
eating
• Follow actions of host/hostess
• Avoid talking with food in mouth.
• Chew with mouth closed.
18. Common Rules of Etiquette
• Cut food into bite-size pieces
–As you eat, not all at once.
• Sit up straight
• Avoid leaning on elbows while eating.
19. Common Rules of Etiquette
• When finished with soup
–Place spoon on soup plate
• Eating a roll/bread
–Break one piece off at a time, butter and
eat.
–Place butter on your own plate
before buttering your bread/roll.
20. Common Rules of Etiquette
• Tipping Etiquette
–For good service: 15% to 20% of total bill
• Where to tip?
–Restaurants
–Beauty Salons
21. Common Rules of Etiquette
• Cell Phone Etiquette
–Turn your cell phone to vibrate or off.
–Avoid checking your phone.
–If it is an emergency, excuse
yourself from the table.
–Keep your voice down when
talking on a cell phone.
22. • Hints:
• 1. Which water glass or bread
plate is yours? B-M-W rule.
(Bread - Meal - Water)
• 2. Use silverware / cutlery from
outside in
22
23. Summary
• If you apply basic principles of setting
the table, table service and manners
you can create a pleasant atmosphere
so that your relationships and
appearance of food are enhanced.
• Good manners show respect for
others.
